Keith Eats Everything at a $$$ Californian Restaurant
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- Äas pĆidĂĄn 26. 04. 2024
- Keith eats at 3-Michelin Star San Francisco Restaurant, Quince in the Finale of ETM Michelin Season!
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Jared Popkin @jaredpopkin
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To anyone confused why these michelin restaurants have so much asparagus: They are in season! Upscale restaurants are going to take advantage of delicious fresh produce
I was wondering about that! I was beginning to wonder if asparagus is a fancy-restaurant staple, or maybe just Keith's favorite vegetable đ
@@jlilley73 And that whole "theme" of this last place was essentially spring, because of all of the seasonal ingredients
Yes!! Proof of the fancy restaurant is a changing seasonal menu because they want all the produce to be exactly right for when it should be eaten
Make a huge difference in flavor and quality.
There are other vegetables besides asparagus that are in season. Asparagus is pushed so hard by restaurants, I donât get the allure. Asparagus is a side, just like carrots, Iâm baffled why itâs so commonly presented as an entree
The simple gesture of saying "And share the rest of it with your team" and push the dishes towards them as the risotto segment is finishing makes me respect the chef that much more
Good chefs love sharing food. They want everyone to eat and be happy.
I've never met a chef who didn't want to feed everyone they've met! I agree, this moment really let's his chef-ness shine, he clearly loves his craft, as evidenced by him making sure everyone gets to eat.
That caught me, too. The chefs of this series have been great, but I really love the laid back guys like this. This particular episode felt the least pretentious (there's going to be some amount of pretentiousness, they're Michelin starred restaurants)
Indeed, and itâs just like when the chef wants the front of house team to taste the special before service for the evening, so they actually know what theyâre talking about when people ask them questions.
The fact that we have gone from a U-Haul on a car park to a 3 star Michelin Restaurant is the glow up I'm here for
Iâm loving it. I love food, but I have no desire to eat at a Michelin restaurant. But these videos are just awesome!! All the details, and the descriptions leave me totally satisfied.
I would love a series about Jared and Keith being aristocrats in fast food places
đYou're unto something here.
Why isn't this already a thing??!!
and frankly i care way more about their opinions than the dude from watcher đ«ą
@@alexandervargas8707ope
attention to thsi comment pleaseđ
Jared did great in this series because he brought the fun, carefree factor and helped Keith relax. I could tell how nervous Keith was, and see his fear in not being taken seriously or offending the chef. I think the juxtaposition of personality to food quality is what makes this show work. Fast food + serious review = funny. Fancy food + silly/fun review = funny. Fancy food + serious review = not funny.
+
Totally true
The chef is super humble for a dude with three stars, all the employees seem really nice as well
Your math is definitely mathing.
Even the unbelievable amazing service guy perked up when Jared brought some vibesâš
The waiter here is such a kind gentle person. These are amazing
I think upscale restaurants prefer to move smoothly so 3 star restaurants try to move like machines so these waiters and waitresses are probably making bank because if people are blown away from the experience AND the food that tip is fat AF
Itâs just deserved at that point đ€·đ»ââïž
I know the audio was messed up for the bar segment but I LOVED voiceover Keith! What a pleasant surprise!!
Same! We got to hear some reflections on his reflections.
Yeah. I kind of want more Keith voiceover just of random stuff. Like him covering a video he wasnt in, random footage, or the tryguys try voiceover work/narrating a nature documentary. Wait! Maybe he could voiceover adorable footage of the try pets.
Agreed! Loved the ability for you to provide with your own reflection on the experience. Put a different yet refreshing spin on the segment.
I love how his outfit gets progressively more formal through this series
They do have a dress code that is "business casual, jacket not required but recommended"
He needs a sponsorship from a menswear brand
Try guys do an etiquette class. Keith eating in these fancy places, and not knowing a cutlery rest. It would benefit him.
Plus, zack being himself would just be hilarious.
True
Yeah, and nice of Mark to dress up đ€Š
fun idea! i rmbr when cotillion classes were a thing among the rich kids at school
It would also be cool to see different culturesâ etiquette
@@sfm18 IKR? He wanted the fancy food, but failed to dress the part in contrast to how well put Keith was
I love the waiter just quietly saying "it can be if you want it to be" when Keith asks if something is a soup, and then later if something is a marshmallow lmao
Keith does a great job of making the chef comfortable with him. You can tell at the beginning he was nervous. Heâs probably not a big public speaking vibe kinda guy. But by the time theyâre making the Risotto he says much more comfortable just chatting with Keith. Itâs just Kiethâs whole vibe I think. He has a way with people
âIs that a marshmallow?â
âIt can be if you want it to be..â fukin love this guy
Love how knowledgeable and approachable this chef is. To be at the apex of culinary perfection and also come off as a nice, normal person seems like a feat. I keep thinking of the Spongebob episode where he forgets everything but fine dining and breathing - the chef is the real-life version!
I thought at first he seemed anxious and nervous to be on camera, and that's not a bad thing at all. It's actually quite endearing to see him be so vulnerable yet passionate about sharing his craft and passion.
honestly, every single michelin restaurant that has allowed for this show to film in the first place, let alone had the owners/chefs be ON that show is so cool.
I thought the same...
yess I always have heaps of respect for anyone they collab with on their channel! restaurants, celebs, pro's etc. So kind of them to open their world to us and allow us to learn their stuff and have fun watching it. Being on a big youtube channel isn't for everyone, probs especially these restaurants where they don't fully understand what they are there for lol.
It's pretty much free advertising, so I'm not surprised.
Free advertising but all the chefs who have joined on the tastings or talking, have came across very well.
Itâs cool to see nettle highlighted in so many ways. Itâs a traditional indigenous food, used a lot in the PNW and Northern Cali tribes.
I felt the same when they used sea urchins in a dish, cool to see them used since their populations are harmful to kelp forest ecosystems. Animals like sea otters prey on urchins but since their populations have declined since centuries ago sea urchins have been wiping out kelp forests along the west coast. If humans started consuming urchins in some semi-regular capacity it would really help as well.
I gad tried a nettle gouda from Wisconsin and it was amazing!
â@@fakedeath13I love sea urchins but if only they weren't so expensive đą
I definitely felt the wrath of nettles as a kiddo running around the woods in Washington!
The mere fact that Michelin star restaurants are agreeing to having Keith do eat the menu in their establishment's. Is a testament to Keith and the Try Guy's and how far they have come.
Major shout out to the staff here, the information they have tucking into their brains, their ability to recite it on cue while adapting it to the audience is a wildly under appreciated skill/art. Seriously, i want all the outtakes that have them, i want them to guest, do they have a podcast? Are they the modern day "waiter rant?"
âIâm not really tasting the Guanciacle but the bacon is really is goodâ đđ
I want to know more about the âlittle Korean dairy scientist who has sort of taken a love to Jersey cow milk and goats milkâ.
Me too seems like a delightful person to get to know
Yeah I feel like TTG working with actual food/dairy scientists would make great content!
The chef pushing the food toward the crew. Loved that
ITS HERE LETS FREAKIN GO!!!!
I too can pretend to be eating fancy expensive food, sitting at my desk with instant ramen and a can of Dr Pepper
Me with my folgers coffee and bugels
Got some fancy toast and a can of voltage. Glad to see other fancy humans are here in the comments đ
I've got the bottle of voltage, so cheers! @@CataclysmicDuck
Fr me and my Arizona green tea and cereal
Wow, the world really does just run on caffeine and carbs, huh? đ
every time jared comes on and says âpapaâs home! the bĂtch is back!â i say it out loud with himđ€Ł
Jared is like the sweetest, most gentle version of a dude-bro and I just love him đ
I would watch a hundred hours of Keith and Jared eating food together. He is consistently my favorite guest
I'd love to have Neev Behal explain every meal I eat and every wine I drink. Jared is always the highlight of the video for me, but Neev is a super close second in this one.
Thank you for showing the butchering process. So many people are disconnected from where their food comes from, its great to see the farm to table attitude.
For any other nervous animal lovers, they donât show the entire process, starting with the lamb being killed. Itâs just the breaking down of the meat and carcass.
@@MGT2060thank you!!
I really want Keith to have a travel show like an Anthony Bourdain / Bizarre Foods vibe it would be so good. Like funny but actually informative
Great idea
Bourdain / Alton Brown!
The 3-star version of Keith being food-drunk: "It's like a meditation bowl. [scrapes along bowl rim] Everyone's chakras all good now?"
I love the playfulness of the guy serving them. He knows that what they do is SO serious that you also have to have a sense of humor, or it'll just implode into its own butt pucker.
I love it when Keith tries something and it's so good he has to just close his eyes to experience it.
I love the waiter and how he always said, it can be, I can be if you want me to đ heâs so sweet đ„č
Jared saying more than once that he wanted to curse was so fantastic đ sometimes there are only a few exclamations that can properly express how amazing something is
Keith is the bones of this show. We all love and adore him. But Jared Popkin.
Jared Popkin is a sweet baby angel. I want him to do a full eat the menu with Keith one day!
This chef was so so cute and obviously so knowledgeable. But you could tell he loved being able to be a little silly in his super professional environment, when he offered the hollandaise foam to Keith like whipped cream I cackled.
I really enjoyed Keithâs voiceover portion! Him chuckling at his descriptions is adorable and hilarious
Lmao papa knows đ awkwardly and embarrassed looks down âMr Chefâ lolđ
"Yes," I agree as I choke on a handful of pizza-flavored Goldfish and wash it down with a can of regular Coca-Cola. "Rich and flavorful."
That waiter. Omg. "It can be if you want it to be" he's so endearing. This whole place seems very worthy of their stars. I can literally only wish to eat at a place like this once in my life. But it seems worth it, just the pleasant surroundings of both the restaurant and the workers.
That restaurant is gorgeous. I love the various seating arrangements and how it almost seems like someone's home.
My first thought was "OMG a restaurant with comfortable seats!" So many places have hard flat wooden seats. These are like, I could kick back and relax there for the length of time it takes to go through this menu.
This season of this series has me so proud of Keith for getting himself and his friends to this point.
I highly recommend you figure out a way to tie in the MN State Fair with any potential future âEat the Menuâ tour.
I second this, its a premier culinary experience
Yes!!! Eat the Venue, MN State Fair would be excellent!! Best State Fair in the country!
Yes! I recently moved back to Mn and while physically I wonât be able to attend I am hoping I can convince someone to bring me some food from there. Iâve been craving it for years, no one elseâs state fair even comes close!
I agree!
YES. How many edible things can be put on a stick?
My favorite part is when they are commenting that they canât find the guanciale and then a moment later start talking about the bacon đ
I was watching this and thinking "This seems pretty good, how much is it like 400$?" And apparently it usually comes out to 1000$!!!??? Per person??? That's literally insane
Dinner at Quince is $390 per person plus service charge and tax. If you add the wine pairing and also order supplements, it can approach $1K
@@palilly Oh okay I guess that's a little more reasonable but 390 without wine is still crazy.
@@endercrafter5104 A lot what you're paying for is the labor. For a meal like this you have to have multiple highly trained chefs in the kitchen all day every day. At the same time, because each meal is 10 courses and takes at least a couple of hours, you're not seating hundreds of people per night. It's not an amount of money I would ever spend on a meal but I can see all the reasons why it costs that much.
I will never eat at any of these places đ petition to bring back more casual places please đđŒ Iâm too poor for this series lol
I've never eaten somewhere like this and I'm not sure if anyone here has but if you have do you leave full? Or just satisfied? Some of the portions seem very small!
Itâs fun seeing Keith really appreciate the art that goes into making this food :)
yea a dinner for 2 at this place costs over 2,000$. yea its worth paying my monthly salary to eat a few bites and leave the restaurant still hungry xD
When Keith grabbed Jareds arm giggling. Literally my favorite guest, haha
It was cool to see the chef break down the lamb honestly, nice to see how they use the whole animal! Also cool to see so much nettle used, I know it's edible but I don't think I would've expected to see it in a 3 star Michelin restaurant!
The PianoForte cheese definition also 100% defines Jared - soft & loud. I love him in any video & him trying to talk quietly in this amazing restaurant was hilarious!
I was thinking the same thing đ "Pianoforte is Jared!"
Being an amateur home bread maker and knowing how much a small change to a recipe screws over the final result this pastry chef was very humble.
Jared: â are you my new best friend?!â
Waiter guy: âI can beâ
Jared: â are you Willy Wonka!?â
Waiter guy: âI can beâ
Idk why but these interactions killed me đ
Can we just acknowledge how bloody wonderful the maitre d'/sommelier/waiter was (I think the subtitles at one point said his name is Neev?) because oh my GOODNESS. Knowledgeable, affable, funny, he did SUCH a good job presenting these dishes. The chef really got a good one there.
Iâd love for the next big eat the menu series to be showcasing different kinds of cuisines for those of us that havenât tried - Iâve always wanted to try new foods from different countries but I donât know what to look for.
I concur! An EtM series that focused on different culturesâ cuisines would super helpful and interesting.
I agree
Ooooo!!!! That sounds amazing!!! It could be a the âEat the Worldâ season!!!
Honestly Keith I am just so happy for you and the ETM Team! I feel like this is the final evolution of Eat the Menu that you'd always wanted, but it just took a while to get there. Your passion for food really comes through, and I thought it was so sweet of Chef Michael to say (to paraphrase) "yes, make sure your team gets some bites so they can enjoy it too". That's huge! Congratulations! I cannot eat seafood so I probably won't end up going to a lot of these restaurants because they're seafood centric, but i am highly enjoying watching you enjoy and describe the foods and wines/drinks so well. Especially after listening to Desiree's behind the scenes You Can Sit With Us.
Here's hoping this season opens up the doors for you guys to be able to continue on with the Michelin restaurants/opportunities!
@18:17 "I'm trying so hard in these episodes...because normally I eat taco bell" đđ
34:49 we definitely all got Mandela effected to think it was âsherbertâ đ
Funny how Keith mentioned caviar being a great bar snack; it used to be served like bar nuts in the Wild West before we overfished sturgeon and jacked the price up.
Never gotten here so fast wild...this will be my "fall asleep" show... makes for great dreams lol
You'd get hungry in your dreams lol
Food shows like this and mythical kitchen help me sleep bc I have a bad anxiety disorder and the vibes of people just enjoying food and friends is just the best
Man i love this series, all the food looks soooo good,
First hour club sound off đââïžđââïž
ayyyy
âIn attendance
Yes
Just made it lads
Ayeee
Itâs nice seeing Kieth getting to enjoy gourmet luxury food after putting his body through however many episodes of eating entire menus of fast food đđđŒ
i died laughing when our fav yelled, Yeah, Papa knows, being his original gangsta self, and immediately had some ack- right when the chef appeared lol i died laughing We love jared
10:25 My friend's dad had a prosthetic leg and during cook-outs in the summer he would let us use it as a wiffle ball bat.
Canât wait for the emotional whiplash of going back to eating the menu at fast food chains god I love this series
Today were eating the menu at Yoshinoya!!
đđđ
35:48 Jared: "Papa knows! What's up? ...Mr. Chef."
I absolutely lost it watching that
Garlic scapes are THE best and their season comes and goes SO fast. Literally about a month longer and you can't find them in any store or farmers market.
When is the season??
@@cammel Right now, in spring. This restaurant's menu changes depending on the season, so all the produce you see here is in season at the moment. You can also grow your own garlic and harvest the scapes - they make great pesto
Theyâre sooooo good. My favorite seasonal produce. Just sauteed with some olive oil and salt omg
@@cammel scape season is usually end of april thru the end of june. Weather and extreme temps can shrink that
@@jesslikescoffee24 sauteed is definitely my fave. Light garlic snapiness...yum
the keith voiceover segments made me think of eugene's voiceover with his mom ranking all the fruits XD
Mark Rober said exactly what I was thinking, KEITH! How are you so good at describing things? đ itâs great!
The Neverending story reference is WILD! I just made a soap collection inspired by the movie. Theres even a Falkor inspired one called "9891 Miles"
I LOVE that Keith gets to be in the kitchen with the chef and the rest of the cooking staff, such a wonderful experience for someone who loves food so much
"i'm not registering the guanciale, there's a little bacon" lol
KEITH I HELPED YOU AT TARGET YESTERDAY WHEN YOU ASKED FOR COFFEE FILTERS AND I GAVE YOU THE FUTHER AWAY AISLE BC I GOT NERVOUS BUT IT WAS SO NICE TO MEET YOU !!! LOVE U
Neev Behal's soft 'It can be if you want it to.' is so comedic, it got me good! He's so funny and he doesn't even try!
the subtitles in this one are sooo good
These have been so enjoyable to watch; beautiful food and experiences that translated so well into a really great video. I love the vibe of Quince and Gwen (that I recall) using different elements of the same products, using local or their own sources for meat, wine etc, sharing what they don't use themselves in other restraurant properties. Thank you so much Keith & team.
Keith dubbing himself was hilarious
So cool to see Fancy Kieth (Fieth) try to be respectful and appreciative of such artfully created dishes!
jared popkin is a national treasure
Really incredible editing to save the corrupted audio section! It works so well!
I love a good crescendo in a series, and this one was incredible. Thank you for bringing us along, and showing us the kitchen and some of the behind the scenes that goes into creating food at such a high level.
i keep having to remind myself that you dont go to these kinds restaurants to eat and get full, you go for the experience. this restaurants presentation for their dishes is NEXT LEVEL
I love watching this while eating cereal I got in bulk from Costco.
I love going on dates with Jared and Keith đ„°
I love these so much. The chaos of regular eat the menu videos is wonderful and enjoyable, but I also really like the serious tone of these with the backstories of the restaurant, chef, and each dish. I would love to see more videos like this. Doesnât have to be Michelin star (Iâm sure nobody wants you guys to go bankrupt), maybe smaller chef-owned restaurants or something similar. I love all the way the menu videos. Honest reviews are so valuable to me when Iâm trying a new restaurant!
This would be a great ongoing seasonal show. Go somewhere fancy and experience 'Eat The Menu' with some CZcamsrs and other guests. Love it!
Like do a fancy place for each season finale of ETM đđŒ
Watching this from New England (and taking notes,) because my asparagus, garlic, and my nettles are well up, my Meyer Lemon is again blooming, but still have a bit of the last harvest, my passionflower is ready to bloom, and this winter's sad/ignored old potatoes are ready to plant in my prepared baskets. Been considering getting some rhubarb and have a 100 y/o recipe for rhubarb pie- will probably buy and plant a rhubarb now!
Love your content!
Keith âI wouldnât do it here, maybe another part of San Franâ the subtle shadeâŠlol
Itâs so good to see Keith looking so satisfied at the end of the videos for this series instead of the usual etm vids where he looks like heâs about to pass out, it really shows how important experience is to the whole process of food enjoyment
8:38 Keith narrating the experience might just be better than the original audio đ this part especially gives me director's commentary vibes
What a pleasant surprise! Itâs 4:30am where Iâm at lol, just came off a night of being kept awake by some pretty intense pain, am feeling good now and stoked to fix my early morning with Keith and frens enjoying some gorgeous food
Come to Seattle! Hamdi, Atoma, Amino, Eight Row, The Walrus & The Carpenter.. all amazing little spots !
Jared is dying from happiness in this episode so funny i love it
This is so cool! I love seeing Keith and the team be so successful with this series
Me watching Keith eat all this amazing food while I'm on my lunch break eating basic take-out.
Becky needs to be at one of these as a guest! She deserves it.
I love how the chefs and servers and everyone in those restaurants seems both curious about you and your approach and deeply respectful of your passion for food... thanks for those impressions! I would love for this kind of more "exquisite" variation to be recurring between the "normal" shows. Awesome!
I love this show. Of course Keith is great. But Jaredâs just âoh my glob I donât even know whatâs happening but I love itâ pure joy isâŠso good. It makes me happy
14:36 "to each their own" damn chef took that knife down
These videos inspire me so much. They make me want to go cook something tasty or learn to make a new dish đ â€
I love that Keith's food expertise is able to come out more in this series with super fancy food! love this, and hope this series continues!
As someone who likes to cook inventive dishes at home, the real reason I eat at Michelin Star restaurants isn't too have a great meal, but more for inspiration for my home cooking. I'm sure plenty of people go to have an exclusive, special experience, but if you pay close attention to what it's served and how much, you realize that you're paying more for the fine service, innovation& expertise of the head chef, not so much for the food itself. My cooking is so elevated because of the inspiring chefs at these wonderful restaurants and handful of cook booksb and cooking shows that have shaped my paradigm. Thanks Keith and company!
30:38 That smell is called petrichor. Its an amazing smell